Stewed meat, make bean paste, boil sugar water and put a piece of it to increase the flavor and smell and prevent colds, which is more important at present

Today I would like to share a good thing, and it is tangerine peel.

Tangerine peel is simply a Chinese herbal medicine made from orange peel, and it is also a spice. It has the functions of regulating qi and soothing the liver, strengthening the spleen and dispelling dampness, relieving the spleen and stomach qi stagnation, poisoning and nourishing the appearance, regulating symptoms such as loss of appetite and indigestion, and dissolving phlegm and relieving cough.

Tangerine peel can be used to stew soup, cook porridge, cook vegetables, make tea, etc., not only to enhance the taste, but also to human health.

Here are a few recipes to share with you

1. Stewed pears with white fungus, tangerine peel and ginger

This is a bowl of sugar water, sweet and sweet, it can be used as a drink for self-cultivation and health, and can also dissipate cold and dampness, nourish yin and moisten the lungs, and treat colds and coughs.

Pear Shengjin cough and lungs, white fungus has the effect of nourishing yin and moistening the lungs, tangerine peel helps to expel phlegm, and ginger has the effect of dissipating cold and sweating, dissolving phlegm and relieving cough.

Ingredients: ginger, pear, honey, tangerine peel, soaked white fungus and soaked wolfberry

Make:

1. Cut the pear into small pieces, crush the ginger (patting it will release more ginger juice), and clean the tangerine peel.

2. Put the ginger, pear, and tangerine peel into the boiling pot and add half the pot of cold water.

3. Bring to a boil over high heat, reduce heat to low and simmer for 40 minutes.

4. Then add the cleaned wolfberries, and then boil when the water is seen, then turn off the heat.

4. Put it in a bowl and add honey when it is warm.

Small Whispers:

1. Honey is not subject to heat, and too high water temperature can destroy the enzymes, vitamins and minerals in honey, and lose its natural color, aroma and taste.

2. The wolfberry is boiled for a long time and loses the sweet flavor of the wolfberry.

2. Tangerine peel and kidney bean paste

Make all kinds of bean paste and cook it with a piece of tangerine peel, and it will taste more fragrant.

Ingredients: 150g of kidney beans, 240ml of water, 40g of sugar, 50g of oil

Make:

1. Start by soaking the kidney beans the night before.

2. Rinse the beans on the second day.

3. Take a piece of tangerine peel, soak it in warm water for a few minutes, scrape off the white inside, and clean it.

4. Put the kidney beans and tangerine peel in a pot, add about 240ml of water, and press for 20 minutes.

5. Remove the tangerine peel after decompression. Throw the kidney beans into a grinder along with the soup and mash them into a fine puree, which makes the taste more delicate.

6. Put 40g of sugar and 50g of oil in a pot, cook over medium-low heat until the sugar turns brown (this can make the red bean paste more fragrant and the color more red and bright), then pour the red bean paste into the pot.

7. Stir-fry over medium heat until all the oil and sugar are incorporated into the bean paste.

Lamb stew with potatoes

Red dates, hawthorn, orange peel, and tomatoes are stewed with mutton, which will be particularly fragrant and can effectively remove the smell of mutton.

Ingredients: 1000 grams of mutton, 300 grams of potatoes, 300 grams of carrots, 2 green onions, 1 piece of ginger, 1 onion, 10 Sichuan peppercorns, 2 large ingredients, 1 piece of orange peel, 6 red dates and 2 tomatoes

Make:

1. Wash the mutton and soak it in water for half an hour to soak in blood water.

2. Put the lamb pieces in cold water, boil for a few minutes, turn off the heat when you see a lot of blood, pour out the sewage, and clean the lamb.

3. Fry the blanched lamb pieces dry, then add spices such as green onion ginger, onion, Sichuan pepper, spices, orange peel and red dates.

4. Stir-fry until the spices exude fragrance and the meat is slightly yellow, add soy sauce and stir-fry evenly, then add tomato cubes and water.

Once boiling, cook for a few more minutes, reduce the heat and simmer until the meat is rotten, season with salt.

5. Remove the carrots and potato cubes from the pan and simmer until soft